Season the chicken: Rub the chicken with your spices (salt, pepper, garlic, oregano).

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Sear the chicken: In a pot, brown the chicken pieces to build flavor.

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Add liquid: Pour in enough water or broth to fully cover the chicken. Bring to a boil.

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Add root vegetables: Add the yuca and potato first since they take longer to cook.

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Simmer: Cook for about 10–15 minutes until they begin to soften.

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Add plantain and corn: Stir in the sliced plantain and corn chunks.

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Season again: Taste and adjust spices—add more salt, pepper, or herbs as needed.

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Continue simmering: Let everything cook until all vegetables are tender and the broth is slightly thickened.

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Check consistency: Add more water if you prefer a soupier texture.

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Serve: Portion the sancocho into containers or bowls and serve hot.